Recipe of the Week #1

Rocket, Pear and Parmesan Salad
3 ripe pears, Williams or Packhams
10ml/2tsp lemon juice
45 mi/3 tbsp hazelnut or walnut oil
115 g/4 oz rocket
75 g/3 oz Parmesan cheese
freshly ground black pepper
open-textured bread, to serve


1-Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.

2-Combine the nut oil with the pears. Add the rocket leaves and toss.

3-Turn the salad out on to 4 small plates and top with shavings of Parmesan cheese. Season with freshly ground black pepper and serve with open- textured bread.

This salad is good for a sophisticated start to an elaborate meal.

Serves 4
 

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Recipe of the Week #2

Putanesca (Spicy Pasta)
{submitted by Jen Groen}

Here is a nice HOT dish to heat up your Valentine! If you LOVE olives you will really enjoy this recipe - traditionally it is made quite spicy - but can be enjoyed in a tamed down version as well. Enjoy! 
Putanesca

1 can green olives 
1 can black olives
2 large onions
2-4 tablespoons capers 
hot sauce to taste OR
1-2 fresh chili peppers (to taste)
2 large cans of spaghetti sauce OR
2 large cans tomatoes and
2-3 tablespoons tomato paste
Fresh grated parmesan or romano cheese.


Chop and saute onions until soft but not browned. 
Add olives, and spaghetti sauce. Stir in. 
Add capers, and hot sauce or hot peppers to taste. 
Heat through 10-15 on med-high heat. 
Serve over your favorite pasta. 
Sprinkle fresh parmesan or romano cheese. Yum! 

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Recipe of the Week #3

Chocolate Angel Food Cake & Raspberry Coulis
(Recipe submitted by Barb in Vancouver ~ Source: Heart & Stroke Foundation of Canada)

Now for Dessert.......CHOCOLATE and Lots Of It! This cake makes quite a few servings just in case you feel like seconds, or maybe even thirds :-) Enjoy

Chocolate Angel Food Cake with Raspberry Coulis

1 cup cake and pastry flour
1/3 cup unsweetened Dutch-process cocoa powder
1 3/4 cups sugar
1 1/2 cups egg whites (from about 12 large eggs)
1/4 tsp salt
1 1/2 tsp cream of tartar
1 tsp vanilla extract

Raspberry Sauce:
4 cups frozen unsweetened raspberries
1/3 cup sugar
3 Tbsp liqueur such as almond flavoured
Low-fat frozen yogurt and assorted berries, for garnish

Method:
Preheat oven to 375°F/ 190°C.

Place a wire sieve over a large bowl and place cake flour, cocoa and 3/4 cup (175 mL) sugar into it. Using a spoon, stir until the dry ingredients are sifted into the bowl. In another large bowl, beat egg whites and salt on high speed with an electric mixer until foamy. Add the cream of tartar and beat until soft peaks are formed. Gradually add remaining 1cup sugar and beat until stiff peaks are formed. Fold in vanilla extract. Fold in flour-cocoa mixture gently but thoroughly, scraping bottom to prevent any lumps. Pour batter into an ungreased 10-inch tube pan. Run a knife through the batter to remove any air bubbles and to smooth out the top. Bake cake in middle of oven 35 to 40 minutes, or tester inserted in the centre comes out dry.

Invert cake and cool 1 1/2 hours. In order to remove cake from pan, run a knife around the edges. Invert and place cake on a plate.
To make sauce, heat raspberries and sugar together in a medium saucepan over medium heat; bring to a boil. Simmer, stirring occasionally, about 3-4 minutes. Stir in liqueur. Empty saucepan contents into food processor or blender; purée mixture until smooth and strain through a sieve into a heatproof bowl. Chill sauce, covered, for at least 30 minutes.

To assemble dessert, make a circle on the outer part of a dessert plate using 2 tablespoons (25 mL) sauce. Place a slice of cake in the centre. Top with frozen yogurt and assorted berries and serve immediately.

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